Modernist Bread
Nathan Myhrvold
(Author)
Francisco Migoya
(Author)
Description
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.Product Details
Price
$687.50
Publisher
Cooking Lab
Publish Date
November 07, 2017
Pages
2500
Dimensions
13.7 X 16.3 X 14.4 inches | 52.95 pounds
Language
English
Type
Hardcover
EAN/UPC
9780982761052
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About the Author
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses--even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.
Francisco Migoya guida il team culinario di Modernist Cuisine come head chef ed è coautore di Modernist Bread e Modernist Pizza. Insieme a Nathan Myhrvold dirige il progetto di ricerca culinaria e dello sviluppo di nuove tecniche e ricette. Pasticcere all'avanguardia, con il volume The Elements of Dessert (John Wiley & Sons, 2012) Migoya ha ottenuto il Cookbook Award, prestigioso riconoscimento della International Association of Culinary Professionals. È stato nominato tra i migliori pasticceri e maîtres chocolatier degli Stati Uniti e ha ricevuto diversi premi, come la medaglia di Maestro Artigiano Pasticcere (2013) della Gremi de Pastisseria de Barcelona. Già proprietario di Hudson Chocolates a New York, Migoya è stato executive pastry chef da French Laundry e Bouchon Bakery, e docente presso The Culinary Institute of America - dove ha insegnato panificazione, viennoiserie, pasticceria e scienze culinarie -, prima di unirsi al team di Modernist Cuisine.
Reviews
"In many ways, the book exceeds expectations." -- Eater.com